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BRENDASTEVENS
Lukewarm rice salad with grilled salmon
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Ingredients
Directions
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Add the bouillon cube to the cooking water for the rice and cook the rice.
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Add the peas the last minute of the cooking time and pour together in a colander.
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Rinse under cold water and allow to drain well.
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Spoon over in a wide bowl and let cool slightly.
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Brush the salmon with some oil and season with salt and pepper.
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Spoon the zucchini, spring onion, parsley, lemon zest and olives through the rice.
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Beat the lemon juice through 2 tablespoons of olive oil and scoop through the salad.
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Heat a grill pan and grease with some oil.
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Grill the salmon briefly on both sides and serve with the rice salad.
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Delicious with an extra slice of lemon and oven-roasted trosto.
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35 minMain dishfresh white asparagus, romatomat, Red onion, Greek olive oil, Red wine vinegar, Mediterranean herbs, salmon fillet, white cheese,salmon packages with asparagus and white cheese -
30 minMain dishbaguette, mussel, garlic, chorizo, leeks, olive oil, pomodori tomatoes, spanish steed, dragon, lemon,mussels in a spanish way -
20 minMain dishprime rib, rib eye, olive oil, garlic, Red onion, Red pepper, Chestnut mushroom, Red wine, White wine, tomato, oregano, dried oregano, black olive, butter,steak à la pizzaiola -
30 minMain dishwhite asparagus, butter, olive oil, onion, garlic, Chestnut mushroom, risotto rice, chicken bouillon, white almonds, Parmesan cheese, flat leaf parsley, parma ham,asparagus with almond risotto and parma ham
Nutrition
675Calories
Sodium0% DV0g
Fat42% DV27g
Protein70% DV35g
Carbs23% DV70g
Fiber0% DV0g
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